Southwest Creamy Chicken and Corn Soup

By á-162246

Ingredients

• 1 T margaine
• 1 medium onion, chopped
• 4 boneless chicken breast halves, cut into 1/4 inch strips
• 1/4 c flour
• 1/2 c salt
• 4 c skim milk
• 2 15 oz cans cream style corn
• 1 4 oz can green chiles
• 1 2 oz jar pimentos

Preparation

Step 1

Melt margaine in dutch oven or saucepan. Add onion. Cook and stir 2 minutes. Add chicken; cook and stir 3 minutes. Cover; cook 5 minutes or until chicken is no longer pink and onion is tender. Stir in flour and salt until well blended. Gradually add milk, cooking and stirring over medium high heat until thickened and bubbly. Add all remaining ingredients. Cook until heated.
6 (1 2/3 c) servings 310 calories